The development and control of colour in extrusion cooked foods
1993
Sgaramella, S. | Ames, J.M.
Mixtures of wheat starch, glucose and lysine, 96:3:1 and 92:6:2 (m: m : m) of three moisture contents (13, 15 and 18%) were extrusion cooked using two target die temperatures (125 and 135 degrees C). The colours of the extrudates were described and matched to standards, and CIELAB L a b measurements were obtained for samples of the ground extrudates. In general, increasing the die temperature or the amounts of glucose and lysine, or decreasing the moisture content, increased the colour intensity of the extrudates, and resulted in decreased L and increased a and b values. In general, decreasing the moisture content from 18% to 13% had a greater influence on colour development than increasing the die temperature. Well-expanded products were obtained using moisture contents of 13 and 15%, but expansion was much poorer at 18% moisture.
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